KR102119036B1 - Aging method of Meats for a pork cutlet using citron peeling - Google Patents
Aging method of Meats for a pork cutlet using citron peeling Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
- A23L19/07—Fruit waste products, e.g. from citrus peel or seeds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/19—Coating with non-edible coatings
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
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- Engineering & Computer Science (AREA)
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Abstract
Description
본 발명은 돈가스용 돈육 숙성 방법에 관한 것으로, 더욱 상세하게는 유자를 이용하여 돈가스용 돈육을 숙성시킴으로써, 돈육의 노린내를 효과적으로 제거하고 연육작용을 하여 돈육의 조직감 및 식감을 개선하며, 전체적인 풍미 역시 개선하는 유자를 이용한 돈가스용 돈육 숙성 방법에 관한 것이다.The present invention relates to a method of aging pork for pork cutlet, and more specifically, by aging the pork cutlet for pork cutlet using citron, effectively removing the smell of pork and softening to improve the texture and texture of pork, and also the overall flavor. It relates to a method of aging pork for pork cutlet using improved citron.
돈가스의 기원은 독일, 오스트리아, 체코 등지에서 즐겨 먹은 서양요리인 포크 커틀렛(pork cuttlet)에서 비롯되었다. 이 포크 커틀렛은 지금과 다르게 소량의 기름으로 굽는 요리였으나, 일본으로 유입되면서 두께를 두껍게 해 빵가루로 튀김옷을 입혀 일본식 간장, 물엿 소스가 곁들여진 일본요리로 되었다.The origin of pork cutlet originated from pork cuttlet, a Western dish enjoyed in Germany, Austria, and the Czech Republic. This fork cutlet was cooked with a small amount of oil unlike today, but as it flowed into Japan, it became thicker and made thicker with bread crumbs, and made with Japanese soy sauce and starch syrup sauce.
그리고 일본요리로 정착한 돈가스의 초기 명칭은 포크 까스레쓰로 불렸고, 그 제조방법은 2~3cm의 두께의 돈육를 기름에 튀긴 것이 특징이었다.And the original name of Tonkatsu, which was settled as Japanese cuisine, was called pork cutlet, and its manufacturing method was characterized by frying 2~3cm thick pork.
한국에는 돈가스가 1970년대 중반 레스토랑에서 선보이기 시작한 후 일반인에게까지 보급되었고, 1990년대 초반부터는 냉동식품이나 패밀리 레스토랑의 출현으로 현재 누구나 즐겨 먹을 수 있는 기호식품이 되었다.In Korea, pork cutlet began to be introduced at restaurants in the mid 1970s, and then spread to the general public. From the early 1990s, the emergence of frozen foods and family restaurants has made it a favorite food for everyone to eat.
또한, 돼지 돈육은 쇠 돈육에 비해 가격이 저렴한 장점이 있어 일반 서민에게까지 빠르게 확산될 수 있었다. 이러한 돼지 돈육을 이용한 돈가스는 가격이 저렴하고 우수한 단백질 공급원으로, 돈육의 소비를 촉진할 수 있는 음식이다.In addition, pork pork has the advantage of being cheaper than beef pork, so it could quickly spread to ordinary people. Pork cutlet using pork pork is an inexpensive and excellent protein source, and is a food that can promote the consumption of pork.
한편, 우리나라의 일반 수요자들은 돈육의 특수 부위, 특히 삼겹살에 대한 선호도만이 높을 뿐, 비 특수 부위인 등심, 안심, 전지 및 후지 부위에 대한 소비가 거의 이루어지지 않아 사육농가의 생산의욕이 저하되고 소득이 감소하는 등 문제점이 발생하였다.On the other hand, general consumers in Korea only have high preference for special parts of pork, especially pork belly, and consumption of non-special parts such as sirloin, tenderloin, battery and fuji parts is rarely made, which reduces the desire for production of breeding farmers. Problems occurred, such as a decrease in income.
따라서 돈육의 비인기 부위인 등심, 안심, 전지 및 후지 부위에 대한 소비를 촉진시키기 위한 방법으로서, 다양한 풍미를 갖는 돈가스가 제안되었다.Therefore, as a method for promoting consumption of loin, tenderloin, batteries, and fuji, which are unpopular parts of pork, pork cutlets having various flavors have been proposed.
먼저, 국내 특허등록 제2001-0002258호의 치즈를 이용한 돈가스의 제조방법에서는, 돈육 중의 등심부위를 일정한 두께와 크기로 절단하여 연육 한 후 상기 연육된 돈육에 차례대로 양념을 배합하고, 양념배합공정이 끝난 돈육에 연성가공 치즈를 입히고, 그 후 연성가공 치즈가 입혀진 돈육에 밀가루로 반죽하여 형성된 얇은 만두피를 덮어 연성가공 치즈를 밀봉하는 공정을 수행하여 치즈가 포함된 돈가스를 제안하였으며, 국내 등록특허 제10-0398938호의 기능성 돈가스에서는 단백질 분해성분을 함유하는 식물성 식품으로서 김치, 파인애플, 파무침 또는 이들 혼합물 중에서 선택되는 돈가스용 부원료를 돼지 돈육에 첨가하고, 이에 밀가루, 계란 및 빵가루를 입혀 튀겨냄으로써, 식물성 식품이 함유된 돈가스를 제안하였다.First, in the method of manufacturing pork cutlet using cheese of Korean Patent Registration No. 2001-0002258, the loin portion in the pork is cut into a certain thickness and size, and then seasoned, the seasoning is mixed with the seasoned pork, and the seasoning mixing process is performed. The finished pork is coated with soft-processed cheese, and then a thin dumpling skin formed by kneading the soft-coated cheese with flour is covered to seal the soft-processed cheese to propose pork cutlet containing cheese. In the functional pork cutlet of No. 10-0398938, as a vegetable food containing proteolytic components, kimchi, pineapple, green onion or a mixture of pork cutlet ingredients selected from these mixtures are added to pork pork and fried with flour, eggs, and bread crumbs. We proposed a pork cutlet containing food.
그러나 이러한 선행기술들은 돈가스용 돈육의 잡냄새가 충분히 제거되지 않아 돈가스의 풍미가 좋지 못한 문제점이 있었다.However, these prior arts had a problem in that the flavor of pork cutlet was not good because the smell of pork cutlet for pork cutlet was not sufficiently removed.
아울러, 대한민국 등록특허 제10-1611963호에서는 과일과 캡사이신을 사용하여 돈육을 숙성시키고, 이를 이용하여 돈가스를 제조하는 방법이 제안되었다. 이러한 방법은 돈육 특유의 잡냄새를 제거할 수 있었으나, 매운맛으로 인해 어린아이들이 섭취하기에는 어려움이 있었다.In addition, Korean Patent Registration No. 10-1611963 proposes a method of aging pork using fruits and capsaicin and using it to produce pork cutlets. This method was able to remove the peculiar smell of pork, but due to the spiciness, it was difficult for young children to consume.
따라서, 본 발명의 목적은 유자 껍질을 이용하여 돈가스용 돈육을 숙성시킴으로써, 돈육의 연화를 돕고, 잡냄새를 제거하여 전체적으로 돈가스의 식감 및 풍미를 개선하는 유자를 이용한 돈가스용 돈육 숙성 방법을 제공하는 데 있다.Accordingly, an object of the present invention is to provide a method for aging pork cutlet for pork cutlet using citron to improve the texture and flavor of pork cutlet overall by helping to soften pork cutlet and by removing odors by aging pork cutlet with citron shell. Having
상기한 목적을 달성하기 위한 본 발명의 유자를 이용한 돈가스용 돈육 숙성 방법은, 돈육을 5~8℃에서 1~3시간 1차 숙성하는 단계와, 유자의 껍질을 분리하여 분쇄하는 단계와, 상기 1차 숙성된 돈육에 상기 분쇄된 유자 껍질을 도포하는 단계와, 상기 유자 껍질이 도포된 돈육을 5~8℃에서 10~14시간 2차 숙성하는 단계와, 상기 2차 숙성된 돈육을 0.8~1.5cm의 두께로 슬라이스하는 단계와, 상기 슬라이스된 돈육을 5~8℃에서 2~4시간 3차 숙성하는 단계를 포함하고, 상기 1차 숙성된 돈육에 상기 분쇄된 유자 껍질을 도포하는 단계는, 상기 1차 숙성된 돈육 100중량부에 상기 분쇄된 유자 껍질 0.5~2중량부를 도포하며, 상기 1차 숙성된 돈육에 상기 분쇄된 유자 껍질을 도포하는 단계는, 상기 1차 숙성된 돈육에 유자 껍질을 도포하고, 이에 다시 털이슬 추출물 0.1~1중량부 및 욱리인 추출물 0.1~1중량부를 추가로 도포하는 것임을 특징으로 한다.The method for aging pork cutlet for pork cutlet using the citron of the present invention for achieving the above object comprises the steps of first aging the pork for 1 to 3 hours at 5 to 8°C, and separating and crushing the peel of the citron, The step of applying the crushed yuzu peel to the first aged pork, and the step of second aging the pork with the yuzu peel applied at 5-8°C for 10-14 hours, and the second aged pork 0.8~. The step of slicing to a thickness of 1.5 cm, and the third aging of the sliced pork at 5-8° C. for 2-4 hours, and the step of applying the crushed citron peel to the primary aged pork Applying 0.5 to 2 parts by weight of the crushed citron peel to 100 parts by weight of the first aged pork, and applying the crushed citron peel to the first aged pork, citron to the first aged pork It is characterized in that the skin is applied, and again, 0.1 to 1 part by weight of the hairy hair extract and 0.1 to 1 part by weight of the Ukuri extract are additionally applied.
상기 1차 숙성하는 단계는, 돈육의 근막을 제거한 후, 삼베로 돈육을 감싸 1차 숙성하는 것임을 특징으로 한다.The first aging step is characterized in that after removing the fascia of the pork, the pork is wrapped with burlap for the first aging.
상기 유자 껍질을 분리하여 분쇄하는 단계는, 유자를 냉동한 후, 상기 냉동된 유자를 강판에 갈아서 겉껍질만을 분리 및 분쇄하는 것임을 특징으로 한다.The step of separating and crushing the citron shell is characterized in that after freezing the citron, the frozen citron is ground on a steel plate to separate and crush only the outer shell.
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상기 1차 숙성하는 단계는, 삼베를 두리안 열매의 추출물에 침지한 후, 상기 침지된 삼베를 건져 상기 돈육을 1차로 감싸고, 다시 마른 삼베로 이를 2차로 감싸 1차 숙성하는 것임을 특징으로 한다. The first aging step is characterized in that after immersing the burlap in the extract of the durian fruit, the immersed burlap is wrapped to wrap the pork first, and then again wrapped with dry burlap to make it primary aging.
본 발명에 의하면, 잡냄새를 제거하고, 조직을 연화시키는 것은 물론, 유자 껍질 특유의 향을 통해 전체적으로 돈가스의 관능적 기호도를 개선한다는 장점이 있다. 또한, 돈가스에 대한 선호도를 높여 돈육의 비인기부위인 등심, 안심, 전지 및 후지부의 소비를 촉진시키는 장점이 있다.According to the present invention, there is an advantage of removing the odor, softening the tissue, and improving the sensory preference of the pork cutlet through the unique scent of citron peel. In addition, it has the advantage of increasing the preference for pork cutlet, which promotes consumption of sirloin, tenderloin, batteries and fuji, which are unpopular parts of pork.
도 1은 본 발명에 의한 돈가스용 돈육의 숙성 방법을 나타낸 순서도.1 is a flow chart showing a method of aging pork cutlet for pork according to the present invention.
이하, 본 발명을 상세히 설명한다.Hereinafter, the present invention will be described in detail.
본 발명은 유자 껍질을 이용하여 돈가스용 돈육을 숙성하되, 세 차례에 걸친 숙성으로 인해 돈육의 잡냄새를 충분히 제거하고, 연육작용을 통해 조직감을 개선하며, 전체적인 풍미 역시 개선한다는 데 특징이 있다. The present invention is characterized by ripening pork for pork cutlet using citron shells, but sufficiently removing the odor of pork due to aging three times, improving the texture through the tenderling action, and also improving the overall flavor.
이러한 본 발명의 돈가스용 돈육 숙성 방법은, 돈육을 5~8℃에서 1~3시간 1차 숙성하는 단계와, 유자의 껍질을 분리하여 분쇄하는 단계와, 상기 1차 숙성된 돈육에 상기 분쇄된 유자 껍질을 도포하는 단계와, 상기 유자 껍질이 도포된 돈육을 5~8℃에서 10~14시간 2차 숙성하는 단계와, 상기 2차 숙성된 돈육을 0.8~1.5cm의 두께로 슬라이스하는 단계와, 상기 슬라이스된 돈육을 5~8℃에서 2~4시간 3차 숙성하는 단계를 포함하는 것을 특징으로 한다.The pork aging method for pork chops of the present invention includes the steps of first aging pork at 5-8° C. for 1 to 3 hours, separating and crushing the skin of citron, and pulverizing the primary aged pork. The step of applying the citron peel, the step of second aging for 10-14 hours at 5-8° C., and the step of slicing the second aged pork at a thickness of 0.8-1.5 cm. , It characterized in that it comprises the step of aging the sliced pork 2 to 4 hours at 5 ~ 8 ℃ 3 times.
이하, 도 1을 참조하여 이를 단계별로 상세히 설명한다.Hereinafter, this will be described in detail step by step with reference to FIG. 1.
돈육을 5~8℃에서 1~3시간 1차 숙성하는 단계The first step of aging pork at 5~8℃ for 1-3 hours
먼저, 돈가스에 사용될 돈육을 준비한다. 본 발명에서 상기 돈가스용 돈육으로는 비인기 부위인 등심, 안심, 전지 및 후지 중 어느 하나를 사용함이 바람직한바, 이를 통해 제조단가를 낮춤은 물론, 비인기 부위의 소비를 촉진할 수 있기 때문이다. First, prepare pork that will be used for pork cutlet. In the present invention, as the pork for the pork cutlet, it is preferable to use any one of the unpopular parts such as sirloin, tenderloin, batteries, and fuji, because it can lower the manufacturing cost and promote consumption of the unpopular parts.
그리고 준비한 돈육의 근막을 제거하고, 이를 5~8℃에서 1~3시간 1차 숙성한다. 상기 1차 숙성은 핏물 등을 제거하여 누린내, 잡냄새 등을 줄이기 위한 과정으로, 더욱 바람직하게는 근막을 제거한 돈육을 삼베로 감싸주고, 이를 5~8℃에서 1~3시간 숙성함으로써, 핏물 등이 상기 삼베를 통해 제거되도록 하는 것이다. Then, the prepared fascia of the pork is removed, and it is first aged at 5-8°C for 1-3 hours. The primary aging is a process for reducing odor, odor, etc. by removing blood, etc., more preferably, wrap the pork with the fascia removed with burlap, and aging it for 1 to 3 hours at 5-8° C. This is to be removed through the burlap.
유자의 껍질을 분리하여 분쇄하는 단계Step of separating and crushing citron peel
상기한 과정과는 별도로, 유자의 껍질을 분리하여 분쇄한다. 이때, 상기 유자 껍질은 유자의 겉껍질만을 의미하는 것으로, 이의 분리 및 분쇄는, 작업의 편의성을 위하여 유자를 냉동시키고, 냉동시킨 유자를 강판에 갈아 겉껍질만을 분리 및 분쇄하는 것이다. Apart from the above-mentioned process, the peel of citron is separated and crushed. At this time, the citron shell means only the outer shell of the citron, and the separation and pulverization thereof is to freeze the citron for convenience of operation, and grind the frozen citron on a steel plate to separate and crush only the outer shell.
본 발명에서 유자의 겉껍질만을 사용하는 이유는, 과육을 함께 사용할 경우 과도한 연육작용으로 인해 오히려 돈육의 조직감이 좋지 못하게 되고, 하얀 속껍질을 함께 사용할 경우 특유의 쓴맛으로 인해 돈가스의 전체적인 풍미가 저하되기 때문이다. The reason why only the outer skin of citron is used in the present invention is that the texture of pork is poor due to excessive tenderness when using flesh together, and when using white inner skin, the overall flavor of pork is reduced due to the unique bitter taste. Because.
상기 1차 숙성된 돈육에 상기 분쇄된 유자 껍질을 도포하는 단계Applying the crushed citron peel to the first aged pork
다음으로, 상기 1차 숙성된 돈육에 상기 분쇄된 유자 껍질을 도포한다. Next, the crushed citron peel is applied to the first aged pork.
이 과정은 유자 껍질 특유의 향을 통해 돈육의 잡냄새 및 누린내를 제거함은 물론, 유자의 산성 성분을 통해 돈육에 연육 작용을 하여 식감 및 조직감을 개선함으로써, 전체적인 관능적 특성을 개선하기 위함이다. 또한, 항균 작용을 통해 돈육의 저장성 역시 연장하기 위함이다.This process is to improve the overall organoleptic properties by removing the odor and smell of pork through the peculiar flavor of citron shell and improving the texture and texture by acting on the pork through the acidic component of citron. In addition, it is to extend the shelf life of pork through antibacterial action.
이때, 상기 유자 껍질의 사용량은 상기 1차 숙성된 돈육 100중량부를 기준으로, 상기 유자 껍질이 0.5~2중량부 정도임이 바람직한바, 그 사용량이 적으면 연육 및 냄새 제거의 효과가 미미하고, 과량이 되면 과도한 연육 작용으로 인해 오히려 조직감이 좋지 못하게 되기 때문이다. At this time, the amount of citron peel is based on 100 parts by weight of the first aged pork, and it is preferable that the citron peel is about 0.5 to 2 parts by weight. If the amount is small, the effect of removing meat and odor is minimal and excessive This is because the excessive softening action makes the texture rather bad.
상기 유자 껍질이 도포된 돈육을 5~8℃에서 10~14시간 2차 숙성하는 단계Second aging of the yuzu peel-coated pork at 5-8℃ for 10-14 hours
다음으로, 상기 유자 껍질이 도포된 돈육을 1차 숙성 단계와 동일한 온도인 5~8℃에서 10~14시간 2차 숙성한다. Next, the pork skin coated with the citron peel is second-aged for 10-14 hours at 5-8°C, the same temperature as the first aging step.
상기 2차 숙성을 통해 돈육이 연화됨은 물론, 잡냄새, 누린내가 제거되는 것으로, 그 시간이 너무 짧거나 길면 오히려 전체적인 풍미가 저하된다.Through the second aging, the pork is softened, as well as the smell and smell are removed, and if the time is too short or long, the overall flavor is lowered.
또한, 2차 숙성 역시 유자 껍질이 도포된 돈육을 삼베로 감싼 상태로 숙성할 수 있는 것으로, 그 실시를 제한하지 않는다.In addition, the second aging can also be aged in a state wrapped with yuzu peel coated pork with burlap, and the implementation is not limited.
상기 2차 숙성된 돈육을 0.8~1.5cm의 두께로 The second aged pork is 0.8~1.5cm thick 슬라이스하는To slice 단계. step.
다음으로, 상기 2차 숙성된 돈육을 돈가스 1장 크기, 즉 0.8~1.5cm의 두께로 슬라이스 한다. 이때, 그 크기는 슬라이스된 돈육의 중량이 약 150~180g이 되도록 함이 바람직하나, 이를 제한하는 것은 아니다. Next, the second aged pork is sliced into pieces of pork cutlet size, that is, 0.8 to 1.5 cm thick. At this time, the size is preferably such that the weight of the sliced pork is about 150 ~ 180g, but is not limited.
상기 remind 슬라이스된Sliced 돈육을 5~8℃에서 2~4시간 3차 숙성하는 단계 The third step of aging pork at 5~8℃ for 2~4 hours
그리고 상기 슬라이스된 돈육을 5~8℃에서 2~4시간 3차 숙성한다. 이 과정은 슬라이스된 돈육 사이로 유자 향이 한 번 더 스며들어, 돈가스에 유자의 풍미가 더욱 짙어 지도록 하기 위한 것이다.And the sliced pork is aged 3-4 hours at 5-8°C for 2-4 hours. This process is designed to make the flavor of citron deeper into the pork cutlet once the scent of citron penetrates through the sliced pork.
또한, 3차 숙성 역시 절단된 돈육을 삼베로 감싼 상태로 숙성할 수 있는 것으로, 그 실시를 제한하지 않는다.In addition, the third aging is also possible to aging the cut pork wrapped in burlap, the implementation is not limited.
상기와 같은 과정을 통해 숙성된 돈육을 이용하여 돈가스를 제조하면, 유자 향으로 인해 돈육의 잡냄새, 누린내가 제거됨은 물론, 풍미가 좋아지고, 연육작용으로 인해 조직감 역시 개선되어, 전체적인 관능적 기호도가 현저히 개선되는 장점이 있다.When pork cutlet is prepared using pork matured through the above process, the smell and taste of pork are removed due to the citron scent, the taste is improved, and the texture is also improved due to the softening action, resulting in overall sensory preference There is a significant improvement.
한편, 돈육을 연화시킴과 동시에, 조직에 탄력성을 부여하기 위해서, 상기 1차 숙성된 돈육에 상기 분쇄된 유자 껍질을 도포하는 단계 시, 상기 1차 숙성된 돈육에 유자 껍질을 도포하고, 이에 다시 털이슬 추출물 및 욱리인 추출물을 추가로 도포할 수 있다.On the other hand, in order to soften the pork and, at the same time, to impart elasticity to the tissue, in the step of applying the crushed citron peel to the primary aged pork, apply the citron peel to the primary aged pork, and again The hairline extract and the wooliin extract may be additionally applied.
0.1~1중량부 및 욱리인 추출물 0.1~1중량부를 추가로 도포하는 것임을 특징으로 하는 유자를 이용한 돈가스용 돈육 숙성 방법.A method of aging pork cutlet for pork cutlet using citron, characterized in that 0.1 to 1 part by weight and 0.1 to 1 part by weight of Ukuriin extract are additionally applied.
즉, 상기 털이슬 추출물과 욱리인 추출물을 유자 껍질과 함께 사용할 경우, 돈육의 조직이 연화됨과 동시에 탄력성 역시 부여되어 식감이 현저히 개선된다. 아울러, 상기 털이슬 추출물 및 욱리인 추출물은 지방의 산패를 방지하여 돈육의 저장기간을 연장해주는 역할도 한다. That is, when the hairline extract and the Ukuriin extract are used together with citron peel, the texture of pork is softened and elasticity is also provided, thereby significantly improving the texture. In addition, the hairy extract and wooliin extract also prevents rancidity of fat, and also serves to extend the storage period of pork.
이때, 상기 털이슬 추출물과 욱리인 추출물은 상기 1차 숙성된 돈육 100중량부를 기준으로, 털이슬 추출물 0.1~1중량부 및 욱리인 추출물 0.1~1중량부로 사용함이 바람직하다. At this time, it is preferable to use the hairline extract and the Ulyin extract as 0.1 to 1 part by weight of the hairy extract and 0.1 to 1 part by weight of the Ulyin extract, based on 100 parts by weight of the first aged pork.
상기 털이슬은 들에 자라는 바늘꽃과의 여러해살이풀로, 한방에서는 해독작용으로 열을 내리는데 사용되었다고 기록되어 있다. 본 발명에서는 상기 털이슬의 전초를 이용할 수 있다. The hairy dew is a perennial plant with a needle flower that grows in the field, and it has been recorded that it was used to lower heat by detoxification in oriental medicine. In the present invention, the outpost of the hair can be used.
상기 욱리인(郁李仁)은 산앵도나무(Prunus japonica Thunb var nakaii), 풀또기(P triloba var truncata Kom), 앵도나무(P tomentosa Thunb), 산이스라지나무(P ishidoyana Nakai)의 종자를 의미한다.The Uri-in (郁李仁) means the seeds of Prunus japonica Thunb var nakaii, P triloba var truncata Kom, P tomentosa Thunb, and P ishidoyana Nakai. .
그리고 상기 털이슬 및 욱리인의 추출방법은 제한하지 않는바, 예시적으로 털이슬의 전초 또는 욱리인에 5~10중량배의 물을 가하고, 50~100℃에서 2~12시간 추출하고, 이를 여과, 농축 및 건조하여 제조할 수 있다.In addition, the method for extracting the hair and dew is not limited. For example, 5 to 10 times the weight of water is added to the outpost or hair of the hair, and extracted for 2 to 12 hours at 50 to 100° C., filtered. It can be prepared by concentration and drying.
또한, 돈육의 잡냄새와 누린내를 더욱 확실하게 제거하기 위해서는, 상기 1차 숙성하는 단계에서, 돈육의 근막을 제거한 후, 삼베를 두리안 열매의 추출물에 침지한 후, 상기 침지된 삼베를 건져 상기 근막이 제거된 돈육을 1차로 감싸고, 다시 마른 삼베로 이를 2차로 감싸 1차 숙성하는 것이 바람직하다. 이때, 상기 침지는 삼베가 추출물에 충분히 적셔지는 정도이면 족하다. In addition, in order to more reliably remove the odor and smell of pork, in the first aging step, after removing the fascia of pork, immersed in the extract of durian fruit, and then the dried fascia to dry the fascia It is preferable to wrap the removed pork first and wrap it again with dried burlap for the first time to mature it. At this time, the immersion is sufficient as long as the burlap is sufficiently moistened with the extract.
즉, 상기 두리안 열매의 추출물을 통해 돈육의 잡냄새와 누린내를 1차로 제거하는 것이다. 상기 두리안 열매는 특유의 고약한 향으로 인해 요리 재료로 적합하지 않으나, 이의 추출물을 돈육의 1차 숙성 시 적용할 경우 돈육 특유의 잡냄새를 효과적으로 제거해주는 효과가 있다.That is, the odor and the smell of pork are primarily removed through the extract of the durian fruit. The durian fruit is not suitable as a cooking material due to its peculiar odor, but when its extract is applied during the first ripening of pork, it has an effect of effectively removing the peculiar smell of pork.
상기 두리안 열매의 추출방법은 제한하지 않으나, 예시적으로, 두리안 열매의 껍질을 제거한 후, 이에 5~10중량배의 물을 가하고, 50~100℃에서 2~12시간 추출하고, 이를 여과하여 제조할 수 있다. The method of extracting the durian fruit is not limited, but for example, after removing the peel of the durian fruit, 5 to 10 times of water is added thereto, and then extracted at 50 to 100°C for 2 to 12 hours, and filtered to prepare it. can do.
이하, 본 발명을 실시예를 통해 상세히 설명한다. Hereinafter, the present invention will be described in detail through examples.
(실시예 1)(Example 1)
돈 등심 1kg을 준비하고, 근막을 제거하였다. 그리고 근막을 제거한 돈 등심을 30cm×30cm 크기의 삼베로 감싼 후, 이를 6℃에서 2시간 1차 숙성하였다. 이와 동시에, 냉동 유자를 준비하고, 유자를 강판에 갈아 겉껍질만을 분리, 분쇄하였다. 1 kg of pork fillet was prepared and the fascia was removed. Then, the pork loin from which the fascia was removed was wrapped with a burlap having a size of 30 cm×30 cm, and this was first aged at 6° C. for 2 hours. At the same time, frozen citron was prepared, and the citron was ground on a steel plate to separate and crush only the outer shell.
다음으로, 상기 1차 숙성된 돈육으로부터 상기 삼베를 벗기고, 상기 1차 숙성 돈 등심에 분쇄된 유자 껍질 100g을 도포하였다. 그리고 이를 다시 상기 삼베로 감싸 6℃에서 12시간 2차 숙성하였다. Next, the burlap was peeled from the primary aged pork, and 100 g of crushed citron peel was applied to the primary aged pork fillet. Then, it was wrapped again with the burlap and aged 2 hours at 6°C for 2 hours.
다음으로, 2차 숙성된 돈육을 돈가스 1장 크기(두께 약 1cm, 중량 약 160g)로 슬라이스하고, 이를 다시 상기 삼베로 감싸 6℃에서 3시간 3차 숙성하였다.Next, the second aged pork was sliced into 1 piece of pork cutlet (about 1 cm thick and about 160 g thick), and wrapped again with the burlap and aged 3 hours at 6° C. for 3 hours.
(실시예 2)(Example 2)
실시예 1과 동일하게 실시하되, 상기 1차 숙성된 돈육에 상기 유자 껍질을 도포한 후, 이에 다시 털이슬 추출물 50g 및 욱리인 추출물 50g을 추가로 도포하여 2차 숙성하였다.The same procedure as in Example 1 was carried out, and after applying the citron peel to the first aged pork, 50 g of the hair extract and 50 g of Ugliin extract were additionally applied thereto to perform the second ripening.
이때, 상기 털이슬 추출물과 욱리인 추출물은, 털이슬의 전초 또는 욱리인에 10중량배의 물을 가하고, 80℃에서 10시간 추출한 후, 이를 여과, 농축 및 건조하여 제조하였다. At this time, the hairline extract and the wooliin extract were prepared by adding 10 weight times water to the outpost or wooliin of the hairy dew, extracting it at 80° C. for 10 hours, filtering, concentrating and drying it.
(실시예 3)(Example 3)
실시예 1과 동일하게 실시하되, 상기 돈 등심의 근막을 제거한 후, 30cm×30cm 크기의 삼베를 두리안 열매의 추출물 500g에 1분간 침지한 후, 상기 침지된 삼베를 건져 돈 등심을 1차로 감싸고, 다시 동일한 크기의 마른 삼베로 이를 2차로 감싸 1차 숙성하였다.After performing the same procedure as in Example 1, after removing the fascia of the money sirloin, after immersing the burlap of 30 cm×30 cm in 500 g of the extract of durian fruit for 1 minute, wrap the soaked burlap and wrap the pork fillet first, Again, it was first aged by wrapping it twice with dry burlap of the same size.
이때, 상기 두리안 열매의 추출물은 껍질을 제거한 두리안 열매에 10중량배의 물을 가하고, 80℃에서 10시간 추출한 후, 이를 여과하여 제조하였다.At this time, the extract of the durian fruit was prepared by adding 10 weight times water to the durian fruit from which the skin was removed, extracting it at 80° C. for 10 hours, and filtering it.
(비교예 1)(Comparative Example 1)
돈 등심을 준비하여 근막을 제거한 후, 1cm 두께(장당 중량 약 160g)로 슬라이스하고, 이를 연육 망치로 1분간 두드리고, 6℃에서 3시간 숙성시켰다.After preparing the pork loin, the fascia was removed, sliced into 1 cm thick (approximately 160 g per sheet), patted for 1 minute with a mallet hammer, and aged at 6° C. for 3 hours.
(시험예 1)(Test Example 1)
상기 실시예 1 내지 3 및 비교예 1을 통해 숙성한 각각의 돈 등심에 튀김가루 30g, 계란 50g, 빵가루 20g을 차례로 묻히고, 180~190℃의 옥수수유에 2차례에 걸쳐 튀겨내 돈가스를 제조하였다. 이때, 상기 튀김가루, 계란 및 빵가루의 사용량은 숙성된 돈 등심 1장 기준이다. To each money sirloin aged through Examples 1 to 3 and Comparative Example 1, 30 g of fried powder, 50 g of eggs, and 20 g of bread crumbs were sequentially applied, and fried in corn oil at 180 to 190° C. twice to prepare pork cutlets. At this time, the amount of the fried flour, eggs and breadcrumbs is based on one piece of aged sirloin.
그리고 상기와 같이 제조된 돈가스에 대하여 관능평가를 실시하였다.Then, sensory evaluation was performed on the pork cutlet prepared as described above.
상기 관능평가는 훈련된 패널 30명을 대상으로 관능적 특성을 9점 점수법으로, 돈가스의 외관, 맛, 향, 식감(조직감), 및 전체적인 기호도를 조사하였고, 매우 좋은 경우를 9점, 그리고 매우 싫은 경우를 1점으로 하고, 점수는 순차적으로 감소하는 것으로 하여 평가하였다. 그리고 그 결과는 평균값을 소수점 둘째 자리에서 반올림하여 하기 표 1에 나타내었다. The sensory evaluation examined the appearance, taste, aroma, texture (texture), and overall preference of pork cutlet by using a 9-point scoring method for sensory characteristics of 30 trained panelists, 9 points for a very good case, and very An unpleasant case was set as 1 point, and the score was evaluated as decreasing sequentially. And the results are shown in Table 1 below by rounding the average value to the second decimal place.
관능평가에 사용한 모든 시료의 온도는 상온이 되도록 준비하였고, 각 시료 20g을 입 안에 넣고 20초간 씹어 구강 표피를 골고루 자극한 후 뱉어내고, 한 시료의 평가를 마칠 때마다 물로 입안을 세척하고, 10분이 경과된 후 다음 시료를 평가하였다. The temperature of all samples used for sensory evaluation was prepared to be at room temperature, 20 g of each sample was placed in the mouth, chewed for 20 seconds, and evenly irritated the oral epidermis, spit out, and the mouth was washed with water each time the evaluation of one sample was completed, 10 The next sample was evaluated after the minutes had elapsed.
상기 표 1에서와 같이, 본 발명에 의한 실시예 1 내지 3은 비교예 1에 비해, 맛, 향, 식감 및 기호도면에서 높은 평가를 받았음을 확인하였다. 반면, 외관에 있어서는 큰 차이가 없었다.As shown in Table 1, it was confirmed that Examples 1 to 3 according to the present invention received higher evaluations in terms of taste, aroma, texture, and preference than Comparative Example 1. On the other hand, there was no significant difference in appearance.
이러한 평가결과에 따라, 본 발명의 돈육 숙성 방법을 이용하여 숙성한 돈육을 사용한 돈가스의 경우, 그 돈육이 연화되어 식감이 우수해질 뿐 아니라, 유자향이 어우러져 돈육의 잡냄새를 제거하고, 풍미를 우수하게 개선한다는 것을 확인할 수 있었다.According to the evaluation result, in the case of pork cutlet using pork aged by using the pork aging method of the present invention, the pork is softened and the texture is excellent, and the citron flavor is harmonized to remove the smell of pork and excellent flavor. It was confirmed that it improved.
이상, 본 발명을 바람직한 실시예를 사용하여 상세히 설명하였으나, 본 발명의 범위는 특정 실시예에 한정되는 것은 아니며, 첨부된 특허청구범위에 의하여 해석되어야 할 것이다. 또한, 이 기술분야에서 통상의 지식을 습득한 자라면, 본 발명의 범위에서 벗어나지 않으면서도 많은 수정과 변형이 가능함을 이해하여야 할 것이다.As described above, the present invention has been described in detail using preferred embodiments, but the scope of the present invention is not limited to specific embodiments, and should be interpreted by the appended claims. In addition, those skilled in the art should understand that many modifications and variations are possible without departing from the scope of the present invention.
Claims (6)
유자의 껍질을 분리하여 분쇄하는 단계와,
상기 1차 숙성된 돈육에 상기 분쇄된 유자 껍질을 도포하는 단계와,
상기 유자 껍질이 도포된 돈육을 5~8℃에서 10~14시간 2차 숙성하는 단계와,
상기 2차 숙성된 돈육을 0.8~1.5cm의 두께로 슬라이스하는 단계와,
상기 슬라이스된 돈육을 5~8℃에서 2~4시간 3차 숙성하는 단계를 포함하고,
상기 1차 숙성된 돈육에 상기 분쇄된 유자 껍질을 도포하는 단계는,
상기 1차 숙성된 돈육 100중량부에 상기 분쇄된 유자 껍질 0.5~2중량부를 도포하며,
상기 1차 숙성된 돈육에 상기 분쇄된 유자 껍질을 도포하는 단계는,
상기 1차 숙성된 돈육에 유자 껍질을 도포하고, 이에 다시 털이슬 추출물 0.1~1중량부 및 욱리인 추출물 0.1~1중량부를 추가로 도포하는 것임을 특징으로 하는 유자를 이용한 돈가스용 돈육 숙성 방법.
The first step of aging pork at 5~8℃ for 1~3 hours,
Separating and crushing the skin of citron,
Applying the crushed citron peel to the first aged pork,
A second step of aging the pork skin coated with the citron peel at 5-8℃ for 10-14 hours
Slicing the second aged pork to a thickness of 0.8 to 1.5 cm,
And the third aging of the sliced pork at 5-8°C for 2-4 hours,
The step of applying the crushed citron peel to the first aged pork,
0.5 to 2 parts by weight of the crushed citron peel is applied to 100 parts by weight of the first aged pork,
The step of applying the crushed citron peel to the first aged pork,
A method of ripening pork for pork cutlet using citron, characterized in that the first aged pork is coated with citron peel, and again 0.1 to 1 part by weight of hairy hair extract and 0.1 to 1 part by weight of Ukuriin extract are additionally applied.
상기 1차 숙성하는 단계는,
돈육의 근막을 제거한 후, 삼베로 돈육을 감싸 1차 숙성하는 것임을 특징으로 하는 유자를 이용한 돈가스용 돈육 숙성 방법.
According to claim 1,
The first aging step,
After removing the fascia of pork, it is wrapped with pork with burlap, and the primary aging is characterized in that the pork aging method for pork cutlet using citron.
상기 유자 껍질을 분리하여 분쇄하는 단계는,
유자를 냉동한 후, 상기 냉동된 유자를 강판에 갈아서 겉껍질만을 분리 및 분쇄하는 것임을 특징으로 하는 유자를 이용한 돈가스용 돈육 숙성 방법.
According to claim 1,
The step of separating and grinding the citron shell,
After freezing the citron, the frozen citron is grinded on a steel plate to separate and crush only the outer shell.
상기 1차 숙성하는 단계는,
삼베를 두리안 열매의 추출물에 침지한 후, 상기 침지된 삼베를 건져 상기 돈육을 1차로 감싸고, 다시 마른 삼베로 이를 2차로 감싸 1차 숙성하는 것임을 특징으로 하는 유자를 이용한 돈가스용 돈육 숙성 방법.According to claim 1,
The first aging step,
After immersing the burlap in the extract of the durian fruit, the immersed burlap is wrapped and the pork is first wrapped, and again wrapped with dry burlap as the second to ripen the pork for pork using a citron.
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